Ingredients
Method
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, baking powder, and salt.
- In an electric mixer, beat butter, granulated sugar, and brown sugar until smooth (1-2 minutes).
- Beat in the peanut butter until combined, then add the egg and vanilla.
- Gradually add the flour mixture on low speed, beating until combined. Stir in peanuts.
- Scoop 1 1⁄2 tablespoon rounds, roll in granulated sugar, and place on baking sheets.
- Press a fork into each dough ball twice to create a crisscross pattern.
- Bake for 10 to 12 minutes until edges are slightly browned. Cool on sheets for 10 minutes.
Notes
- Don't overmix the dough once the flour is added; this can lead to tough cookies. Mix just until combined.
- For perfectly crisp edges and chewy centers, ensure your oven temperature is accurate. I once had my cookies spread too much because my oven was running hot; an oven thermometer is a simple fix.
- If you prefer extra crunch, you can add a half cup of chopped peanuts to the dough in the last step.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly crisp edges and chewy centers, ensure your oven temperature is accurate. I once had my cookies spread too much because my oven was running hot; an oven thermometer is a simple fix.
- If you prefer extra crunch, you can add a half cup of chopped peanuts to the dough in the last step.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.